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Menu Plan for Winter II: Week 13, Day 1

Seafood Risotto
Cauliflower Dijon

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     You can use any combination of seafood or fish in the risotto, or all of your favorite. Get some good bread to serve with the Risotto.

Risotto with Shrimp, Scallops and Mushrooms  

Total time: 30 minutes
     Sometimes risotto uses up leftovers; sometimes it's for special occasions, like this one.  The occasion? It's the end of the week.  I like to use half scallops and half shrimp, but all of either would be equally good.  Risottos are meant to be creamy, not stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Risotto with Shrimp, Scallops and Mushrooms Ingredients:

 Instructions:

Cauliflower Dijon

Total time: 30 minutes
    A light coating of bread crumbs, herbs and mustard flavors this cauliflower.  For a sharper flavor use hot mustard.

Cauliflower Dijon Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium saucepans, medium skillet, saucepan
with steamer basket and lid
Chop onion, divide
Mince all garlic, divide
Trim, slice mushrooms
Cut cauliflower
Clean shrimp if needed
Heat stock
Grate Parmesan
Sauté onion for risotto
Add rice, sauté
Steam cauliflower
Add wine to rice, stir

Add stock to risotto, stir
Sauté onion, garlic, mushrooms for Condimenti
Stir risotto
Add stock to risotto, stir
Add scallops, shrimp to skillet, sauté
Add stock to risotto, stir
Continue adding stock and stirring
Remove cauliflower
Sauté garlic, basil
Stir in yogurt, parsley into Condimenti
Add mustard to garlic, heat
Add Condimenti to Risotto, stir well
Add crumbs to mustard, stir well
Add Parmesan to Risotto, stir well
Finish cauliflower
Serve all... Crusty bread on the side